Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 3
Recipe by Oxmoor House March 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
8 servings (serving size: 1 enchilada and 1/2 cup lettuce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Wrap tortillas in aluminum foil; bake at 350° for 15 minutes. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro, and jalapeño; sauté until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes.

  • Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

272 calories; calories from fat 0%; fat 9.7g; saturated fat 3.1g; mono fat 0g; poly fat 0g; protein 24.7g; carbohydrates 21g; fiber 2g; cholesterol 59mg; iron 0mg; sodium 597mg; calcium 0mg.
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